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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor. | 2. Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely. | 3. Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a "pinch."). | 4. Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally. | 5. While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture. | 6. Also while soup is simmering prepare wild rice according to package directions. | 7. Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms). | 8. Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl. | 9. Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	3/4	cup	mixed	-	-	-	-
water	2	cups	boiling	0.0	0.0	0.0	0.0
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
celery	1/2	cup	minced	8.08	1.4999	0.3484	0.0859
onion	1		minced	60.0	14.01	1.65	0.15
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
fish stock clam juice	4	cups	accumulated	-	-	-	-
sherry wine	1/2	cup		-	-	-	-
mushroom	1	lb	assorted	154.2216	30.799	10.1605	2.2226
half cream	3/4	cup		102.66	15.66	4.524	2.436
salt pepper				-	-	-	-
oyster	1	lb	shucked	639.2014	0.0	103.4056	22.031999999999996
wild rice	1 1/2	cups		856.8	179.76	35.352	2.592

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.